Short Rib Ragu – Whole30, Paleo

Short rib ragu might just be one of my all time favourite things to eat and cook! I know, I know! I say that about everything. But this time I really mean it! It’s easy, insanely delicious and tastes even better the next day!

I’ve written a bit about Ragu in general before, specifically when I shared my Instant Pot Lamb Ragu recipe. But I’ll save you the hassle of jumping pages and repeat some of the fundamentals here. Unless, of course, you want to make Lamb Ragu with your Instant Pot.

Speaking of, this can definitely be made in the Instant Pot. I’ve gone ahead and included both the stovetop and Instant Pot versions below!

Ragu, a primer…

Ragu, in case you were uncertain, isn’t just the stuff you buy in a bottle at the grocery store. If we’re talking the real-deal here, ragù is a rustic, Italian meat-based sauce that is slowly cooked and typically made with wine and/or tomatoes. The ratios will differ, as will the types of meat used. Ragù can be made with beef, veal, pork, venison, boar, ox tail, short rib, sausage, lamb, rabbit, and the list goes on.

It can be made with ground meat, or larger cuts like shoulder, leg, ribs, etc. Variations will inevitably differ depending on region, family and tradition. Some people will include milk in the sauce, others cream, and others will curse you for six lifetimes if you add either. Sometimes you will find the sauce being flavoured with oregano and thyme, or it can include rosemary and sage. But you never, ever add cilantro!

As mentioned, most ragù recipes call for using wine to braise the meat. Though wine will yield a very delicious sauce and help to break down tougher cuts of meat like lamb leg or shoulder, it is not entirely necessary. I have made more ragù than I care to admit – with and without wine – andI am so confident in my alcohol-free, entirely paleo and Whole30 compliant versions that I will put them up against any nonna’s recipe. The only thing this recipe can’t compete with is the childhood threat of getting nonna’s wooden spoon to the back of the head if you don’t finish it all and lick the plate! In that respect, nonna wins – no contest.

If you like ‘Bolognese’ you’ll LOVE this Short Rib Ragu

Today, I’m sharing a slightly different version of the classic Italian dish. This Short Rib Ragu is very similar to my ‘Bolognese’ but uses large chunks of lamb leg instead of ground meat. The result is a beautiful, rich, hearty sauce full of shredded, melt-in-your-mouth goodness.

In the fall and winter months, try serving this Short Rib Ragu with this Cauliflower polenta. It’s every bit as flavourful as corn polenta but won’t leave you feeling weighed down. The flavours go so well together too! The sweetness from the cauliflower plays very nicely with the richness of the lamb and earthy flavours from the rosemary. The dish is best when rounded off with some beautiful, Garlicky sautéed greens. You can use kale, chard or even collards.

Instant Pot vs. Traditional Braising

I made this Short Rib ragu in my mother’s 9qt Le Creuset Dutch oven. It’s not exactly the cheapest pot in the world but it’s an heirloom piece that can be passed from generation to generation.

Speaking of, the ragu can also be made in a slow cooker, if so desired. For the latter, it will take approximately 6-8 hours on low heat and 3-4 hours on high. I still recommend browning the meat and sautéing the vegetables before adding to the cooker. The choice is yours!

Nevertheless, I am also an advocate for the time-honoured tradition of making good food slowly, even though we don’t always have that luxury. If you want to cook this Short Rib Raguin your Instant Pot, feel free to follow the exact same steps outline in my Lamb Ragu recipe here.

This Short Rib Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Try serving it with zucchini noodles or cauliflower purée and sautéed greens.

Course: Main Course

Cuisine: Italian

Keyword: ragu, short rib

Servings: 8people

Ingredients

2-3lbsbeef short ribboneless or bone-in

1medium-sized onion diced

3celery stalks diced

2carrots diced

1headgarlic cloves smashed, left whole

224-oz jarstomato passata

2bay leaves

6-7sprigsfresh thyme

kosher salt and black pepper to taste

1handfulfresh basil leavesroughly torn

1tbspavocado oil

Instructions

Preheat Dutch oven over med-high heat for 5 minutes.

Meanwhile, pat short ribs very dry with paper towel. Season all sides with kosher salt.

Add avocado oil to preheated Dutch oven, raise heat to high and brown all sides of the short rib. Transfer browned meat to bowl and set aside.

Add onion, celery and carrot - season with a pinch of kosher salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.

Add garlic, cook an additional 60 seconds.

Return browned meat to pot, add tomato passata, thyme, and bay leaves. Season with freshly-cracked black pepper, stir to combine, bring sauce to a simmer, reduce heat to low, cover with a lid and cook 2.5-3 hours or until meat is fall-apart tender.

Transfer meat to a bowl and shred with two forks. Discard thyme stems and bay leaves.

Return shredded meat to pot, add torn basil leaves and stir to combine. Taste for seasoning and adjust salt and pepper as required. Note: If ragu has reduced too much, simply add a little bit of stock to reconstitute.

This Instant Pot Short Rib Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Try serving it with zucchini noodles or cauliflower purée and sautéed greens.

Course: Main Course

Cuisine: Italian

Keyword: ragu, short rib

Servings: 8people

Ingredients

2-3 lbs beef short rib boneless or bone-in

1 medium-sized onion diced

3 celery stalks diced

2 carrots diced

1 head garlic cloves smashedleft whole

2 24-ozjars tomato passata

2 bay leaves

6-7 sprigs fresh thyme

kosher salt and black pepper to taste

1 handful fresh basil leaves roughly torn

1 tbsp avocado oil

Instructions

Set Instant Pot to Sautée mode and allow to preheat.

Meanwhile, pat short ribs very dry with paper towel. Season all sides with kosher salt.

Add avocado oil to preheated Instant Pot and brown all sides of the short rib in batches. Transfer browned meat to bowl and set aside.

To the Instant Pot, add onion, celery and carrot. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.

Add garlic, cook an additional 60 seconds.

Return browned meat to the Instant Pot, add tomato passata, thyme, and bay leaves. Season with freshly-cracked black pepper, give everything a stir and cook on Sautée mode until the sauce comes to a simmer. **Note: this will help reduce the time it takes to seal the Instant Pot and Initiate the cooking timer.

Close the lid, set the pressure release valve to the 'Sealing' position and program the Instant Pot to Manual Mode, High Pressure for 60 minutes. **Note: You can also use the 'Meat/Stew' mode with High Pressure for 60 minutes.

After cooking time has elapsed, depressurize manually, and switch back to the Sautée mode to reduce the sauce to desired consistency. Discard thyme stems and bay leaves.

As the sauce reduces, use a pair of tongs and a fork to shred the meat in the pot.

Add torn basil leaves and stir to combine. Taste for seasoning and adjust salt and pepper as required. Note: If ragu has reduced too much, simply add a little bit of stock to reconstitute.

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27 Comments

Ana on September 10, 2018 at 7:48 pm

Im so making this so THANK YOU!! Wonder if adding a little red wine and reducing just before the Passata would deepen the flavor? Not that your version doesn’t have flavor – but I love red wine and short rib combo! Lol

I just made your Short Rib Ragu with Zucchini Noodles… I don’t own a Dutch Oven but I used my Instant Pot. Thank you @primal_gourmet for writing up two versions of your wonderful recipe! Outstanding tips as well! DELICIOUS! Very impressive blog which I have tremendous enjoyed. I have learned so much watching your stories on Instagram… Thank you!

Tomato passata is a puréed and strained tomato sauce that is usually sold in glass jars. I have no doubt you’ll find it throughout Southern California! Most major grocery stores carry a variety of brands. I’ve been told Trader Joe’s carries it, though I think it comes in a tetrapak.

This dish is just stupid good. My wife had it over zoodles, I, being less healthy had it over polenta. It’s so simple, there’s no way it should taste that good. I’m going to go drool some more and make and freeze another batch.

Please ignore my last message – reading more thoroughly and seeing the slow cooker directions. Gah! I swore I’d never be one of *those* people, and I totally was today ‍♀️! Looking forward to enjoying this tomorrow once it’s been in my slow cooker all day! Thanks!!